Caffeine Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, even a soft-boiled egg. Every ingredient here is naturally free of caffeine, so there's nothing to second-guess or swap out; it's just whole, honest food doing its thing. The process is all about coaxing out deep, toasty flavor: hazelnuts roasted until golden, coriander and cumin seeds bloomed in a dry skillet, sesame seeds kissed with just enough heat to turn fragrant and nutty. The key move is keeping the food processor pulses short and deliberate — you're after a coarse, sandy crumble with real texture, not a smooth paste. A pinch of flaky sea salt and optional dried thyme round out the warmth of the spices beautifully. It keeps well in a jar on your counter for two weeks, making it the kind of make-ahead condiment that earns its place in your regular rotation fast.
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Learn more →Ingredients
8 servings
- 1 cup raw hazelnuts
- ½ cup sesame seeds
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp flaky sea salt
- ½ tsp dried thyme (optional)
Instructions
- 1
Spread the hazelnuts on a dry baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, until the skins are cracked and the nuts are deep golden beneath the skin.
- 2
Transfer the hot hazelnuts to a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove as much of the papery skin as possible. Let the nuts cool for 5 minutes.
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